…and freeze. To Freeze Pesto: Pour the pesto sauce in ice trays, top with olive oil, cover with cling film and freeze. Once frozen, remove the cubes, store in a zip loc bag, label with date and the weight of each cube of pesto and re-freeze. Thaw the required cubes of pesto when ready to use….
…d to enjoy and relish chaats in the hot summer months. Addition of yoghurt/curds to the chaat helps in soothing and cooling the body in the sweltering heat. A novel way of spending less time in a hot kitchen and being cool throughout summer is by eating different types of chaat. During the hot summer months when the temperatures are soaring and the heat is at its optimum, one does not have a good appetite and chaat definitely helps to revive the l…
…ask her which fruit was her all time favorite. She ate them plain or with curds. She would eat at least 3-4 bananas in a day & she lived till she was 94! We normally buy a full bunch of bananas irrespective of the number in a whole bunch … more the merrier! We do eat them in their natural form but since we buy a very big bunch every time, I make fritters or use them in a trifle/fruit salad or make banana muffins/bread. But our all time favori…
…esan) 1 tsp. All Purpose Flour (Maida) ½ tbsp. Kashmiri Chilli pwd. 1 tsp. Curds/Yoghurt (thick) ½ tbsp. Lime/Lemon Juice 1 tsp. Refined Oil Oil for deep frying 1 tsp. Chaat Masala for sprinkling Procedure : Peel and devein the prawns; wash well and pat dry. In a bowl, combine the ingredients for the first marinade. Marinate the prawns in this mixture for about 30 mins. Next, whisk the ingredients for the second marinade in a bowl. Squeeze…
…Chicken Breasts (cut into pieces) Ingredients for the Marinade : 200 gms. Curds/Yoghurt (must not be sour) 2 tsps. fresh Ginger-Garlic paste 2 tsps. Garam Masala pwd. 1 tsp. Red Chilli pwd. (or to taste) 1 tsp. Pepper pwd. 1 tsp. Salt ½ tsp. Tandoori Color (optional) Procedure for the Marinade : In a sufficiently large bowl, combine all the ingredients mentioned for the marinade. Add chicken pieces & mix well making sure all pieces are well c…
…te. Break the top of the puffed kachori as you would for pani puris. Spoon in enough or generous amount of sweet tamarind date chutney (mithi chutney), green chutney and spiced whisked curds/yoghurt. Top generously with finely chopped onions. Garnish with sev and freshly chopped coriander. Serve immediately and enjoy! … 😀…
…on bananas. She would enjoy plain bananas, fritters, pancakes, bananas in curds… Very often she would make fritters with wheat flour, maida & rawa. We would be freaking on it at breakfast, relishing it as a mid morning snack at school & couldn’t wait to eat at evening tea! When I returned from school, I would get this sweet aroma even before I reached the main door. Oh Boy! even today, I go BANANAS when I see fritters! 😀 When I visited Ke…
…rown Onion paste 4 tbsp Cashew nut paste ½ cup Tomato puree 175 gm whisked Curds (not sour) ¼ tsp Sugar (optional) 5 tbsp Refined Oil or Pure Ghee Salt to taste Freshly chopped Coriander Leaves Preparation of Gravy: In the same pan, fry the whole spices except bay leaves in one tablespoon of oil. Add the ginger-garlic paste and sauté until the mixture gives out oil. Now add the all the powder spices, nutmeg, mace and sauté until cooked. Grind to a…
…i) if you like. Serve with your favorite Indian bread or jeera rice/pulao/steamed rice. Tips & Variations : If you like the gravy to be low fat & light then simply replace cream with yoghurt/curds, instead of cashewnuts add more onion paste, or green pea paste to thicken the gravy. It is better to add a little sugar to mellow the slightly bitter taste of methi….
…in soup which can be enjoyed plain or combined with rice, dal, sambhar and curds (dahi). It is deliciously tangy with an element of spiciness and sweetness. You can customize it according to one’s palate. It is comforting and helps combat bouts of cold. If you are recuperating from fever and cold it helps rejuvenate the taste buds and brings back lost appetite. There are umpteen ways of making a good bowl or glass of rasam. South Indians prepare t…